new england clam chowder

Name: New England Clam Chowder
Yield: 10
Cuisine: American
Ingredients: 4 medium potatoes, peeled, and cubed; 2 medium onions, chopped; 1/2 cup(s) butter; 3/4 cup(s) all purpose flour; 2 quart(s) milk; 3 can(s) (6 1/2oz each) chopped clams, undrained; 2-3 teaspoon(s) salt; 1 teaspoon(s) ground sage; 1 teaspoon(s) ground thyme; 1/2 teaspoon(s) celery salt; 1/2 teaspoon(s) pepper

6 Pinches

Samantha Bideau

Louisville, KY

Updated on Jul 11, 2018

Normally my family does not care for sage or thyme but this clam chowder is fantastic! There are no complaints when this made...and very few leftovers :)

Rate

No Image

prep time

cook time

method Stove Top

yield 10-12 servings

Ingredients

4 medium potatoes, peeled, and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all purpose flour
2 quarts milk
3 cans (6 1/2oz each) chopped clams, undrained
2-3 teaspoons salt
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper

How To Make new england clam chowder

Step 1

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cook, covered until potatoes are tender, about 15 minutes.

Step 2

Meanwhile in a Dutch over, saute onions in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Step 3

Drain potatoes; add to Dutch oven. Add clams and the remaining ingredients; heat through
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes